Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

Causse, Mathilde; Saliba-Colombani, Véra; Lesschaeve, Isabelle; Buret, Michel

doi:10.1007/s001220051644

Cited by 85 publications

(54 citation statements)

References 40 publications

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“…Improvement of C TS through selection has been restricted (Dirlewanger et al 1999;Saliba-Colombani et al 2001;Hashizume et al 2003). For many fruit species, few QTL controlling gustative fruit quality have been mapped (Abbott et al 1998;Quarta et al 1998;Causse et al 2001) and genes controlling QTL for gustative fruit quality often remain unknown Etienne et al 2002). Various reasons can be evoked to explain this.…”

Section: Introductionmentioning

confidence: 96%

Analysis of genotypic variation in fruit flesh total sugar content via an ecophysiological model applied to peach

et al. 2004

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A simulation model of the evolution of total sugar content ( C(TS)) in fruit was developed in order to describe the within- and between-genotype variation of C(TS) observed in a peach ( Prunus persica (L.) Batsch) breeding population. The parameter k defines the ratio of carbon used for synthesizing compounds other than sugars for each genotype. Model input variables are dry flesh growth rate and fresh flesh mass of fruit. We estimated k for 137 peach and nectarine genotypes derived from a clone of a wild peach ( Prunus davidiana) by three generations of crosses with commercial nectarine varieties. We tested the predictive quality of the model on independent datasets. Despite an underestimation of the observed C(TS), the correlation between observations and predictions was suitable (0.72). Spearman correlation coefficients between 2001 and 2002 for model input variables and parameter k were higher than for C(TS). None of the three components assimilation supply to the fruit, metabolism, or dilution, seemed to have a greater relative effect on C(TS) variation than the others. Indeed, C(TS) variation seemed to result from the balance between the three components. The interest of this approach, which consists of dissecting traits into components via an ecophysiological model, for breeding strategy and for sugar accumulation studies are discussed.

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Section: Introductionmentioning

confidence: 96%

Analysis of genotypic variation in fruit flesh total sugar content via an ecophysiological model applied to peach

et al. 2004

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“…Indeed, consumers frequently associate recent varieties with a lack of flavour, although such an association has not been proved. 3 Sugars and organic acids are major components of tomato fruit and account for ca 60% of dry matter. They contribute to soluble solids ( • Brix) and are essential factors in overall flavour intensity.…”

Section: Introductionmentioning

confidence: 99%

“…17 Among the high number of volatiles identified in tomato, a few make a major contribution to aroma, such as hexanal, cis-3-hexenal trans-2-hexenal, cis-3-hexenol and hexanol. 6,10,18,19 These are the compounds that show highest differences in level between varieties, 3,7 and the compounds most influenced by factors such as storage 20 or water supply. 21 The objective of this study is to try to find the differences among closely related traditional tomato varieties for some important volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Quantitative analysis of flavour volatiles detects differences among closely related traditional cultivars of tomato

et al. 2004

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Volatile compounds with a major contribution to aroma have been quantitatively determined in four traditional tomato cultivars and one commercial F1 hybrid. One of the traditional cultivars was the most appreciated for flavour and overall acceptability in tests performed using a panel of 30 untrained tasters. The same cultivar showed significantly higher contents of hexanal and cis-3-hexenal volatile compounds, which have been previously reported to be two of the most important contributors to tomato flavour. On the basis of a small number of fruits per cultivar, significant differences among very closely related tomato cultivars can be detected for volatile aromas, thus allowing the use of the determination of volatiles as a possible tool in tomato breeding programs, making even the selection of single plants possible.

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“…The approach of linking QTLs and associated molecular markers to the content of important flavor volatiles has been followed for different fruits. Tomato (S. lycopersicum) is by far the most studied fruit, and a number of QTLs associated to the production of several volatiles were identified in an intraspecific cross between a cherry tomato line with good overall aroma intensity and an inbred line with medium flavor but bigger fruits [80][81][82]. In this cross, major QTLs (R 2 >30%) were detected for fruit weight, diameter, color, texture and different aroma volatiles.…”

Section: Improving Fruit Flavor and Aroma By Molecular Breedingmentioning

confidence: 97%

Metabolic engineering of aroma components in fruits

Aragüez

Valpuesta

2013

Biotechnology Journal

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Plants have the ability to produce a diversity of volatile metabolites, which attract pollinators and seed dispersers and strengthen plant defense responses. Selection by plant breeders of traits such as rapid growth and yield leads, in many cases, to the loss of flavor and aroma quality in crops. How the aroma can be improved without affecting other fruit attributes is a major unsolved issue. Significant advances in metabolic engineering directed at improving the set of volatiles that the fruits emit has been aided by the characterization of enzymes involved in the biosynthesis of flavor and aroma compounds in some fruits. However, before this technology can be successfully applied to modulate the production of volatiles in different crops, further basic research is needed on the mechanisms that lead to the production of these compounds in plants. Here we review the biosynthesis and function of volatile compounds in plants, and the attempts that have been made to manipulate fruit aroma biosynthesis by metabolic engineering. In addition, we discuss the possibilities that molecular breeding offers for aroma enhancement and the implications of the latest advances in biotechnological modification of fruit flavor and aroma.

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Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

Cited by 85 publications

References 40 publications

Analysis of genotypic variation in fruit flesh total sugar content via an ecophysiological model applied to peach

Analysis of genotypic variation in fruit flesh total sugar content via an ecophysiological model applied to peach

Quantitative analysis of flavour volatiles detects differences among closely related traditional cultivars of tomato

Metabolic engineering of aroma components in fruits

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